Zucchini Basil Soup Recipe – A Creamy and Healthy
If you’re looking for a light, creamy, and flavorful soup that is easy to make, this Zucchini Basil Soup Recipe is a must-try! This delicious soup is packed with fresh zucchini, fragrant basil, and a hint of garlic, making it perfect for a healthy meal. It’s dairy-free, gluten-free, and full of nutrients, making it ideal for anyone looking to eat clean. Whether you’re serving it as a starter, a light lunch, or a comforting dinner, this zucchini basil soup is both satisfying and nourishing.
This soup has a velvety texture with a hint of natural sweetness from the zucchini and freshness from the basil. It pairs beautifully with crusty bread or a simple salad, making it a versatile dish that can be enjoyed year-round.
Nutrition Information (Per Serving)
- Calories: 150 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 4g
- Sugar: 7g
- Sodium: 350mg
- Cholesterol: 0mg
Recipe Details
- Prep Time: 10 minutes
- Active Time: 20 minutes
- Resting Time: 5 minutes
- Total Time: 35 minutes
- Cuisine: Mediterranean, American
- Course: Soup
- Servings: 4
Equipment Needed
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchinis, chopped
- 3 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 cup fresh basil leaves
- 1/2 cup coconut milk (or heavy cream for non-vegan option)
- 1 tablespoon lemon juice (optional, for extra brightness)
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Cook Zucchini
- Add the chopped zucchinis to the pot and stir well.
- Pour in the vegetable broth, salt, black pepper, and dried thyme (if using).
- Bring to a gentle simmer and let cook for 15 minutes, or until the zucchini is tender.
Step 3: Blend the Soup
- Remove the pot from heat and add the fresh basil leaves.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Step 4: Add Creaminess
- Stir in coconut milk (or heavy cream) and mix well.
- Add lemon juice (if using) and adjust seasoning as needed.
Step 5: Serve & Enjoy
- Let the soup rest for 5 minutes before serving.
- Serve warm, garnished with extra basil leaves, a drizzle of olive oil, or some toasted nuts.
- Pair with crusty bread or a fresh salad for a complete meal.
Tips & Variations
- For extra creaminess, add a small peeled potato while cooking the zucchini.
- For protein boost, stir in cooked white beans before blending.
- Spice it up with a pinch of red pepper flakes.
- Make it cheesy by adding grated Parmesan or nutritional yeast for a vegan option.
- Freeze for later: Store in an airtight container in the freezer for up to 3 months.
Conclusion
This Zucchini Basil Soup Recipe is a wholesome and delicious way to enjoy fresh summer produce in a light yet satisfying meal. Packed with nutrients and easy to make, this creamy zucchini soup is perfect for any season. Whether you enjoy it hot or chilled, this recipe will become a staple in your kitchen!
So, give it a try and savor the fresh, comforting flavors of zucchini and basil in every spoonful. Enjoy!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.